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Papanate

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  • Location:
    Raleigh
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  • Grill
    Kamado Joe

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  1. Just logged in and saw this. The Casino would definitely not register the KJ - and if the previous owner did not - you might be able to register your purchase.
  2. Conversely another option is to bring it a Auto Paint Shop - have them strip it and power coat the top.
  3. That's a cool way. Does it have to be ammonia - or would Vinegar work? The Ammonia seems like it would 'taint' the stainless steel.
  4. 7lbs for the flat - my local butcher cut the Brisket for me. A brisket flat that weighs less than the point? I've never heard of such a thing! Are you sure that your butcher didn't cut straight down (instead of across the brisket) and include part of the flat with the point? That's exactly what he did. Perhaps I have some 'flat' on my 'deckle'? I told the Butcher that I didn't like the way the Flat would dry out on a long and slow cook - so he brought out his largest packer and picked a cut point where the meat was about 4 inches thick - and we cut there. So does that mean I have a small part of the flat? The small end of the flat is the other end of the brisket from the point and that you're calling the flat. The thickest part of the flat is under the point. Your "Point" consists of both point and flat. I've done exactly what your butcher did whenever I really want to serve a lot of burnt ends at parties. No big deal! Enjoy! Right...I mistyped - I meant i have some Point on my Flat. I mix up that the Flat is the thicker and the point is the flatter part.
  5. John Setzler has a YouTube Video where he's hitting 700º F for his pizza. And on the Kamado Joe Temperature Guide Page they show searing temps up at 750º F. Are you saying that KJ is recommending damaging temperatures for their Ceramics gaskets? I recommended 800º F for cleaning - because I have found that at that temperature everything comes out after a few hours completely clean. As for the Gasket - if people allow the flames to come up over the sides I can see how that would damage the gasket. However - I have no dog in this hunt - so if cleaning works for people at 600º F or less then who I am to care? Edit Here: I researched the Gasket Temperature rating and have found that the Gasket supplied with the Kamado Joe is rated to 750º F. So you are right 800º F is not recommended for this gasket. Interesting fact for me - as the CostCo roadshow Salesman (when I bought my grill) told me that 850º F was safe on the Kamado. Joe. Cook on your kamado any way you wish. You obviously know better than I. I didn't say anything of the kind - if you read my post I agreed with you after researching - see my edit point at the bottom. Kamado Joes temperature chart shows the maximum temperature they consider safe - and then I researched the Gasket material and found that it's rated at 750º F which is what you've said. In short we are not in disagreement.
  6. 7lbs for the flat - my local butcher cut the Brisket for me. A brisket flat that weighs less than the point? I've never heard of such a thing! Are you sure that your butcher didn't cut straight down (instead of across the brisket) and include part of the flat with the point? That's exactly what he did. Perhaps I have some 'flat' on my 'deckle'? I told the Butcher that I didn't like the way the Flat would dry out on a long and slow cook - so he brought out his largest packer and picked a cut point where the meat was about 4 inches thick - and we cut there. So does that mean I have a small part of the flat?
  7. John Setzler has a YouTube Video where he's hitting 700º F for his pizza. And on the Kamado Joe Temperature Guide Page they show searing temps up at 750º F. Are you saying that KJ is recommending damaging temperatures for their Ceramics gaskets? I recommended 800º F for cleaning - because I have found that at that temperature everything comes out after a few hours completely clean. As for the Gasket - if people allow the flames to come up over the sides I can see how that would damage the gasket. However - I have no dog in this hunt - so if cleaning works for people at 600º F or less then who I am to care? Edit Here: I researched the Gasket Temperature rating and have found that the Gasket supplied with the Kamado Joe is rated to 750º F. So you are right 800º F is not recommended for this gasket. Interesting fact for me - as the CostCo roadshow Salesman (when I bought my grill) told me that 850º F was safe on the Kamado. Joe.
  8. I have tried the Kingsford Competition Briquets - they work fine - but they burn up much quicker and don't get nearly as hot as Lump Charcoal in my experience. IOWs for a long slow and low cook they are not a good choice. For Chickens, Steaks, Ribs etc...I think Kingsford is fine. As long as you only need 4 to 5 hours of cook time.
  9. My Kitchen Convention Oven hits 600º F in the clean mode - maybe you are correct. If hitting 800º F could torch the gaskets - then Kamado Joe should compensate all the buyers for defective units. They brag about being able to hit Pizza Temperatures. How would hitting a recommended temperature damage the grill?
  10. The costs to the forum administrator can be offset in many different ways. Banners, adds etc keep a steady flow of income - enough to keep the forum running. Whether an Admin wants to embrace that or not is up to them. Also if there is a charge for 'select' forum sites - that offer better more accurate info than so be it. That's up to each member to decide if getting into the Stonecutters is of value to them. But to say we have to 'keep in mind' the costs of a forum just rubs me the wrong way.
  11. I always brush my grills right after the cook - that's to get the major chunks off. Then every week I do a high heat - 800º F - burn that turns anything left over on the deflector or grill grates to ash. I then use a brush to 'sweep' off the detritus.
  12. I have not had any of these issues with the KJ Charcoal - when the road show showed at CostCo they had the bags at 2 for $30 - I ended up buying 10 bags. I've gone through 6 so far - and have not had a bad 'smoke' out of any of them.
  13. Hello All, Doing a 10lb Brisket Point on the 4th on my Kamado Joe Classic. This is my third brisket on my Kamado Joe Classic - the two prior turned out okay - but I didn't use my standard methods for Brisket. Add to that my KJ came with some QC issues - my Dome Thermometer was off by +125º (Replaced by KJ) and the felt gasket on the bottom of the ceramic bowl was defective and leaked (Replaced by KJ as well). When brought back to specs my KJ is spot on in temperature and in holding a low steady temperature. So I have some questions - Do any of y'all inject your briskets? From what I've read - including this incredibly detailed and informative article at Amazing Ribs - it appears to be a good idea to get a juicy and luscious Brisket. I really enjoy marinading Ribeyes in Beer and Salt - and was wondering if that would carry over to injecting a Brisket with a mixture of Beef Broth, Salt and Beer? Corona Beer has a low pH of 4.0 - 4.5 - IOWs it's an acid - and I think that acid would help breakdown the Brisket Muscle - The Beef Broth over a long and slow cook would help keep the meat moist; And the salt would work it's magical NaCl properties on meat as it always has. Is this correct thinking Gurus? The second question is the controversial liquid in the drip pan - Prior to my Kamado Joe I had a MasterForge Charcoal Grill that I heavily modified for smoking ( Gaskets around the edges, air vents sealed - all to tighten up the airflow etc....). Meats would dry out quickly on that grill so I got in the habit of adding humidity in the form of liquids in the drip pan. The liquid consisted of 2 parts beer, 1/2 part water and at least two whole garlic heads. I enjoyed the meat that came out of the old grill quite a bit. I never turned out any piece that wasn't moist and lush. Do you Gurus think this is a bad or good idea for the Kamado Joe - particularly when it comes to Briskets? Keep in mind that this is going to be a large 10lb deckle. The last question I have involves cooking time and monitoring the cook. I generally allow 1.25 hours per pound @ 225º F - so for my 10b Brisket about 12.5 hours on the grill plus 2 hours holding. For the 4th of July I want to serve at about 4pm. that means I need to start at cooking at 1am on the 3rd. Can I set and forget my KJ once temperature is stable? Meaning is there any reason for me to monitor the Brisket over night? I can and will of course if need be - but I'm thinking that the KJ being constant at 225º F makes for a easy cook with little to no monitoring. Gurus?
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